Parsley Pesto
This parsley pesto will make you think twice before always reaching for basil leaves. It's bright and citrusy with lemon, garlic and walnuts.
Servings: 4
Ingredients
- 2 garlic cloves
- 1 cup packed parsley leaves
- 1/4 cup walnuts
- 1/2 ounce grated Parmesan about 1/4 cup
- Juice of 1 lemon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4-1/3 cup olive oil
Instructions
- Mince the garlic in a food processor or blender.
- Add the parsley leaves, walnuts, Parmesan, lemon juice, salt and pepper. Process until finely chopped.
- With the motor running, drizzle in the olive oil through the feeder tube until the pesto is pureed and combined.
Notes
Recipe makes about 1 cup pesto.
Toss the pesto with cooked pasta. You can also add a splash of the pasta cooking water and stir it all together.
You can double this recipe.
Store the pesto in an airtight container in the refrigerator up to 2 weeks.
To keep the pesto longer, you can freeze it up to 4 months in a single container or portion it out into ice cube trays. Thaw it at room temperature.
Nutrition
Calories: 194kcal | Carbohydrates: 4g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 3mg | Sodium: 217mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1299IU | Vitamin C: 28mg | Calcium: 66mg | Iron: 1mg